Egg salad, with a Szechuan kick!

This is one of my lunch shortcuts: all the ingredients are usually in the pantry and all I have to do is boil the eggs and assemble the salad. A yummy lunch in 1o minutes!

The not-so-secret ingredient in my spicy egg salad is a dollop, or three, of Szechuan chili oil. Our household has a minimum of three sources of heat at any given time: fresh chili peppers, Szechuan chili oil and Indonesian sambal. Lately, as a thank-you for hosting her supper club evenings, my friend Ash has been feeding me lunch and giving me homemade goodies, like her ama-ZING Szechuan chili oil! Score!

For an open-face tartine, I use my handsome-and-talented husband’s sourdough, cut into thick slices and just spoon the egg salad over. We’d also eat this with Romaine lettuce and radicchio leaves. If you’re adventurous, you can try spooning the egg salad into raw pepper halves.

What you need

These are approximate amounts, I don’t usually make egg salad this precisely. It should just taste good/right so you should taste the dressing as you make it.